Up the ante by using pickled cabbage instead of fresh. Don't have a slow-cooker? Use a Dutch oven. Just combine the ingredients in step 2 in a Dutch oven. Bring to a simmer on the stovetop, then cover and transfer to a 275°F oven. Cook until meat is tender, 3 to 4 hours.
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- Yield:serves 6 to 8
- Active time: 30 minutes
- Total time:About 8 1/2 hours
- 4 slices hardwood-smoked bacon, chopped
- 2 1/2 pounds pork stew meat, diced into bite-sized pieces
- 1 1/2 cups diced cabbage
- 2 medium onions, chopped (about 1 1/2 cups)
- 1 red bell pepper, diced (about 1 cup)
- 4 garlic cloves, minced (about 4 teaspoons)
- 3 tablespoons sweet Hungarian paprika
- 1 1/2 teaspoons toasted, ground caraway seeds
- 1/4 cup red wine vinegar
- 1 1/2 tablespoons Worcestershire sauce
- 3 1/2 tablespoons tomato paste
- 8 cups homemade or store-bought low sodium chicken or beef broth
- 1 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup chopped fresh flat-leaf parsley
Cook bacon in a medium saucepan over medium heat, stirring frequently, until crisp, about 8 minutes. Drain on paper towels.
Transfer bacon to slow-cooker (see note above) and add pork, cabbage, onions, pepper, garlic, paprika, caraway, red wine vinegar, Worcestershire sauce, tomato paste, broth and salt. Cook, covered, on low setting for 8 to 10 hours.
Refrigerate overnight to allow flavors to improve or serve immediately, garnished with sour cream and parsley.